Cinnamon Swirl Pancakes

Oh. Em. Gee. These pancakes are seriously amazing. I saw different versions of these floating around on the internet and knew I immediately had to make them. They’re so easy, incredibly impressive, and even more delicious than they look! Is that even possible?! I swear to you that it is. Simple, box mix pancakes (though you can use your favorite homemade recipe too) with a swirl of rich cinnamon roll filling topped with orange accented cream cheese glaze. Heaven on a plate. For real. One word of caution though, while this recipe is really really easy that doesn’t mean it’s fool proof. If you don’t add the swirl right after pouring the batter in the pan it will melt out as the pancake puffs up. But beyond that it’s easy peasy! And so worth it! You don’t even have to make the cream cheese glaze, these are sweet enough with out it.

Kelsey Kinser

1 box/bottle pancake mix made into batter

For the cinnamon filling:

1/2 cup brown sugar

2 teaspoons ground cinnamon

4 tablespoons butter, melted

For the cream cheese glaze:

4 tablespoons butter, melted

3/4 cup powdered sugar

1 tablespoon orange zest

2 oz cream cheese, softened

milk, if needed, to thin the glaze

Kelsey Kinser

Make the filling: Stir together all of the filling ingredients and place in a plastic zip sealing bag or a piping bag. Set aside.

Make the glaze: In a small bowl whisk together all of the ingredients, microwaving for 30 seconds if needed to soften. If too thick thin out with a tablespoon of milk at a time, until a drizzle-able texture is reached.

To make the pancakes: Heat a non stick skillet on medium low heat. Spray the pan with non stick spray. Pour the batter in one pancake at a time. Snip the end off of the filling bag and pipe a spiral in the batter, taking care to not go all the way to the edges. (If you do this the filling will melt and spill out.)

Wait until the pancake begins to bubble, about 4 minutes. Flip and cook another 1-2 minutes.